This leek-and-potato soup is perfect with oatmeal muffins on a chilly day.
Combine potatoes, leeks, and just enough broth to cover them in a stock pot. (I always use the pressure cooker.) Bring to a boil, cover, and simmer for 25 to 40 minutes until vegetables are soft enough to mash. (Or, bring up to pressure, turn heat to medium, and cook for 5 minutes. See why I use the pressure cooker?)
Remove from heat, mash up the vegetables (or blend with an immersion blender). Return to heat. Add the rest of the chicken broth and water, to desired consistency. You can leave out some water if you like it thicker.
Add cream, butter, salt, and pepper. Heat, but do not boil, until butter melts and soup is heated through.
Serve with chives as garnish, and, if desired, a dollop of sour cream on top.
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This recipe is great! I wanted my soup to stay thicker so I removed about a cup of the broth once the potatoes were cooked but before I mashed them. Then I added some fat free half and half instead of cream. It turned out delicious!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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Serves: 6 Level: Easy
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timsmom on 10.21.2009
This was EXCELLENT! My 6yr old loved it too! Thanks for sharing your recipe!